Chinese · Authentic-ish Chinese
Pork and Chive Dumplings
256 kcal a serving, against 451 for the traditional version. That is 195 kcal off, or 43%, with 20.7g of protein. Serves 6. 45 minutes.
What the traditional version is
Minced fatty pork shoulder mixed with a heavy pour of sesame oil to guarantee a juicy centre. The filling is wrapped in a thick, chewy dough made from plain flour and hot water, then steamed.
What changed, and what each change costs
400g of fatty pork shoulder for 250g of lean pork mince and 200g of raw prawns
Lean pork alone cooks into a dense bullet. Mashing raw prawns into the mince traps moisture and forces a softer texture, while jacking up the protein.
What it costs you. You lose the pure, unadulterated pork flavour. You end up with a distinct pork and seafood hybrid. The version that's a traditional meat dumpling anymore is still out there and still better.
50g of sesame oil down to 10g, adding 150g of chopped Chinese leaf
Sesame oil delivers a huge amount of fat for its flavour. Dropping it requires a new source of moisture, which the water-heavy Chinese leaf provides perfectly.
What it costs you. The broth inside the dumpling is watery rather than rich and greasy. You miss that mouth-coating slick of hot fat.
350g of plain flour down to 250g
Thick wrappers are heavy on starch. Rolling the dough thinner drops the carbohydrate load per dumpling significantly.
What it costs you. Thin wrappers are fragile. You have to handle them delicately, and they'll tear much faster if they stick to the steamer basket.
The numbers
| Per serving | Traditional | Lightened |
|---|---|---|
| Calories | 451 | 256 |
| Protein | 18.1g | 20.7g |
| Fat | 21g | 4g |
| Saturated fat | 5.4g | 0.9g |
| Carbohydrate | 45.8g | 34g |
| Protein per 100 kcal | 4g | 8.1g |
Every figure is computed from the recipe's own weighed ingredient list against public food composition databases. The appendix in Authentic-ish Chinese prints the exact database row used for each ingredient, so any number here can be checked.
Allergens. gluten, crustaceans, soybeans, sesame.
The method is in the book
You lose the gush of hot oil that defines a traditional dim sum experience. In return, you get a dumpling you can eat a massive plate of without feeling sluggish. The prawns do heavy lifting here, keeping the lean pork from drying out while delivering a sweet, savoury bite. Dip them in plenty of black vinegar and they hit the spot perfectly. Accept the thinner dough and the seafood twist, and it's a brilliant trade.
The quantities and the method for this dish are in Authentic-ish Chinese, along with 55 more. Buy the paperback